Just 3 days to Christmas and I am super excited to celebrated along with my family. This year I had my share of ups and downs but at the end of it I am all happy and content. Its time to count the blessings and be happy, life is too short to hold regrets or anger. As you think about this let me move on to the recipe of Ribbon Pakkoda which Amma never fails to make every Christmas. This is a super crunchy snack and can be made anytime of the year not just Christmas. But we usually make it specially for Christmas to distribute to near and dear. I hope you check out my other palaharam recipes - Kulkuls (sweet butter curls), Spicy diamond cuts. Do enjoy making this for your family during this Christmas season. For more Christmas recipe click here

RIBBON PAKODA RECIPERecipe Source - AmmaPrep time - 10 minsCook time - 10-15 minsIngredientsRice flour - 1 cup (I used instant Idiyappam flour)Gram flour/ Chickpea flour/ Besan flour - 1/2 cupPottukadalai / Roasted gram - 2 tbspHing - 2 pinchesSalt - to taste Oil- to deep fry + 2 tbsp for kneading doughTo grind to paste Dry red chilli - 2 nosGarlic - 4 podsMethod1. Grind the pottukadai (roasted gram dal) to a fine powder, set aside. Prepare a paste of dry red chili and garlic with 1 tbsp of water. In a large bowl sieve together roasted gram powder, besan, rice flour and salt. Add the hot oil and spread evenly and mix well. 2. Now start adding water little by little and form a moist dough (only if the dough is moist it will be easy to go through the murukku press). Now heat oil in a large and thick bottom skillet preferably iron skillet. 3. Once the oil is hot grease the murukku press well with oil and take portions of dough and pass through the press directly on the oil. The murukku will be like a mass after its fried and oil drained you can break them into bite sized pieces4. After every batch using a slotted spoon drain the murukku and place on a kitchen towel. Once its completely cooled break into pieces and store in an air tight container for upto a month

Cooks WisdomTip 1Adding pottu kadalai makes the ribbon murukku crunchy, you can skip red chilli with red chilli powder, it gives the orange colour to the ribbon pakkodaTip 2Make sure the murukku press is well greased this helps in the dough to pass smoothly through it. Amma usually uses a wooden murukku press that she has been having for yearsTip 3You can add green chilli, curry leaves also to grind along with garlic. Make sure that the paste is nice and smooth

Merry christmas darling. I was thinking about u this weekend as I plan to make your beetroot cake again. :) Such a gorgeous recipe. U r an inspiration and I am big fan of yours. I admire your blog! Keep going dear.

Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)gmail.com